Spinach Lentil Soup with Zucchini and Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Canola Oil 1 TbsLentils, .2/3 cup Swanson Organic Vegetable Broth, 4 2/3 cup Spinach, fresh, 2 cup choppedOnions, raw, 1/2 cup, chopped Zucchini, 1 cup, chopped *Summer Squash, .1/2 cup, diced Heinz Worcestershire Sauce, 1TbsGarlic, 1 tsp , mincedThyme, ground, 1/2 tsp Salt, 1/2 tspPepper, black, 1/4 tsp Carrots, raw, 1 cup, chopped Diced Tomatoes, Red Gold, 1.5 cup , undrainedbay leafred wine vinegar, 1 Tbs
Dice onions and mince garlic. In a large saucepan, heat oil and cook onions and garlic until tender. Add lentils, thyme,bay leaf, salt, pepper, worcestershire sauce, diced tomatoes and vegetable broth;bring to a boil. Reduce heat and simmer for 15 - 20 minutes.
Add carrots, squash and zucchini to broth; bring back to boil; cover and simmer for 15 - 20 minutes.
Stir in spinach and vinegar.
Serves 5 (1 1/4 cup servings)
Number of Servings: 5
Recipe submitted by SparkPeople user AFMAMA1.
Add carrots, squash and zucchini to broth; bring back to boil; cover and simmer for 15 - 20 minutes.
Stir in spinach and vinegar.
Serves 5 (1 1/4 cup servings)
Number of Servings: 5
Recipe submitted by SparkPeople user AFMAMA1.
Nutritional Info Amount Per Serving
- Calories: 113.0
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 952.7 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 4.6 g
- Protein: 4.1 g
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